This week's Würst is the Stippgrütze.
The Stippgrütze, also known as Wurstebrei, is an eastern Westphalia speciality, often compared with Scotland's Haggis.
Literally meaning "Groat Sausage" in English, the Stippgrütze is primarily made from barley groats cooked in Wurstbrühe (sausage juices), a mixture that is enhanced with offcuts of meat and offal, generally heart, kidney or liver, which are together seasoned with salt and various spices, often allspice and thyme.
Once cooked the sausage mixture is minced and any excess juices poured off. The crumbly remains are then left to cool and congeal with the remaining fat. The Würst's high fat content means that it is easily preserved or frozen. This together with the use of offal in the sausage has meant that the Stippgrütze has often been seen as a poor man's winter food.
The Stippgrütze is generally served as hot slices straight from a frying pan. Sometimes the mixture is stirred, often resulting in a sausage purée, or Wurstebrei.
This Würst's high fat content also makes it an ideal snack before drinking. So don't forget to knock back one of Westphalia's finest, a Dortmunder Export, whilst sampling this unheralded Würst.